October 5, 2009
Pumpkin Spice Muffins
Because these muffins were to be eaten for breakfast, I purposely did not put much sugar in the recipe. You can add more if you like, but I didn’t get any complaints. I was out of nuts, but would have enjoyed them in this recipe. Remember, you can substitute a gluten-free flour mix for the total amount of flour that I use in a recipe. Regular flour will probably work well also, just omit the xanthan gum. A milk substitute should work as well.
Gluten-Free Pumpkin Spice MuffinsDry Ingredients
- 1/2 c. brown rice flour
- 1/2 c. sorghum flour
- 1/4 c. millet flour
- 1/2 c. potato starch
- 1 tsp. xanthan gum
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/8 tsp. nutmeg
- 1/16 tsp. ginger
- 1/4 tsp. cloves
- 3/4 tsp. cinnamon
- 1/3 c. sugar
- 1/2 c. chopped walnuts (optional)
- 1/4 c. oil
- 2 eggs, lightly beaten
- 1 tsp. vanilla
- 1/3 c. milk
- 1 c. canned pumpkin
In a large bowl, combine the dry ingredients. Add the wet ingredients and stir well with a large spoon or spatula. Make sure all the flour mix is wet. Soon into 12 sprayed or greased muffin cups and bake at 375 degrees for about 18 minutes or until a tester comes out clean. Remove to a wire rack and cool.
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This recipe is linked to Slightly Indulgent Mondays at Simply Sugar & Gluten Free, and Cupcake Tuesday at Hoosier Homemade. Stop by to see more great recipes (not necessarily gluten free, though).
Thanks so much for sharing this on Slightly Indulgent Mondays!
I can eat the gluten grains, but an alternative is welcome. Thanks.
Also, about the once monthly cooking - sounds really interesting! I'd never thought of preparing everything for an entire month ahead of time. (I didn't want to comment there, because I'm not in the giveaway zone =D).
I didn't know there was a pumpkin shortage, but I haven't seen pie pumpkins at the grocery store yet. Oh, dear. I can use canned, but I really like to do fresh, especially for a fab pumpkin pie. Maybe it depends on which area one is in as to what is short--canned or fresh.
I have to agree with Heather's comment regarding including it in Go Ahead Honey ... I suggest just updating your post so it will get included in the roundup. The more great pumpkin recipes the better!
SnoWhite's point is good, too. Making these with sweet potato would also be yummy. :-)
I LOVE pumpkin muffins and your recipe looks great, Linda.
My guy is already hinting these are perfect for his lunches... and do I want to try them with dried cherries, maybe some chocolate chips, or hey some candied ginger! When the NON-celiac wants more - you know you have a hit!
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